These salmon burgers are probably my favorite thing I've made for Crisp so far. They are SO GOOD, and I will definitely be making them often this summer. They come together quickly, they look incredible, and the patties themselves are jam packed with fresh herbs and spices. The sriracha mayo and pickled onions take this burger from amazing, to out-of-this-world delicious.

The trick to getting a salmon burger with great texture that won't fall apart on the grill is all in how you treat the fish before you make dem patties. For these burgers, I bought the freshest, prettiest salmon filet I could find, removed the skin, and processed about 1/3 of it in a food processor to create a paste.

The remaining 2/3 salmon is diced into tiny cubes and mixed with the paste and other ingredients to create these gorgeous summer-time delights.

If you want the full experience, I recommend making these for friends on a nice summer weekend and have them bring the beer. That's what I did -- thanks @YpsiEats! (Go follow her now for lots of delicious things to try around the Ypsilanti/Ann Arbor/Detroit area)